Rustic Lasagna

By Joelene

Ingredients

• 9 lasagna noodles, uncooked
• 2 (8 ounce) cans tomato sauce (no salt added preferred)
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1 (10 ounce) package frozen chopped broccoli, thawed and excess water squeezed out
• 1 cup fresh carrot, shredded
• 1 (16 ounce) container part-skim ricotta cheese
• 1/4 cup parmesan cheese, grated (Kraft Reduced Fat preferred)
• 1 cup part-skim mozzarella cheese, shredded

Preparation

Step 1

Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
In a small bowl, combine the tomato sauce, garlic and oregano.
In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
Drain the noodles.
Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
Bake in the preheated 350°F oven for 45 minutes or until bubbling.
Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.